Pineapple Quick Bread

 

Ingredients:

For the Bread:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 oz. cream cheese, softened

1 cup sugar

3 teaspoons vanilla extract

1 large egg, beaten

1 (8 oz.) can crushed pineapple, undrained

½ cup vegetable oil

For the Glaze (Optional but Recommended):

1 cup powdered sugar

2–3 tablespoons pineapple juice (from the can)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream wet ingredients: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, beaten egg, and vegetable oil, and mix until fully combined.

4. Incorporate pineapple: Stir in the crushed pineapple (with juice) until evenly distributed.

5. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains (do not overmix).

6. Bake: Pour batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

8. Make the glaze (if using): In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle over the slightly warm or cooled bread.

9. Enjoy! Slice and serve your moist, tropical Pineapple Quick Bread as a delightful treat for breakfast or dessert.